Abstract
Basic quality indicators studied: acidity, peroxide, anisidine value and integrated value of complete fat oxidation. Butter paste was selected as a reference, consisting of butter, skim milk powder and fat-soluble emulsifiers. Peroxide value during storage at the temperature of (4 ±2 °С) for the first 4 days did not exceed 5.0 1/2 О mmol.kg-1, on the 15th day fat peroxide value of butter paste with milk-vegetable protein exceeded permissible limits that is indicative of milk fat contamination. At the temperature of (-3 ±1 °С) butter paste fat couldn't be qualified as fresh when storing during 15 days, peroxide value exceeds permissible limits on the 25th day of storage. Rising of the peroxide value above 5 1/2 О mmol.kg-1 was detected on the 25th day of storage, exceeding of threshold value was on the 45th day. It was established that rate of oxidation processes in butter pastes with vegetable protein is the highest among all studied samples in each particular control and observation point. It was determined that the rate of secondary lipid oxidation depends on the storage temperature and is observed when storing butter paste samples at a temperature of (-3 ±1 °С) on the 10th day, (-24 ±2 °С) – on the 30th day of storage. Acid value did not exceed recommended limits (2.5 °K) and was on average – 2.3 °K when storing butter paste during 10 days at a temperature of (4 ±2 °С); 2.1 °K during 20 days at the temperature of (-3 ±1 °С), 2.4 °K during 40 days at the temperature of (-24 ±2 °С). In view of obtained results of fat phase stability evaluation of studied butter pastes, the following storage maximum time is recommended: at the temperature of (4 ±2 °С) ‒ 7 days, at the temperature of (-3 ±1 °С) – 15 days, at the temperature of (-26 ±2 °С) ‒ 30 days.
Highlights
High calorific value of butter often serves as limitation when adding to food ration of a modern human and compels scientists and producers of dairy products to develop technologies similar to butter with lower fat content
It was established that accumulation rate of peroxides during the storage of butter pastes directly depends on the storage temperature (Figure 2), caused by enzymic component of biochemical transformations of milk fat (Jacobsen et al, 2008; Jones et al, 2005; Rodrigues and Gioielli, 2003)
It was determined that during storage at a temperature of (4 ±2 °С) (Figure 2а) within first 4 days, no major changes of peroxide value were observed, on further storage the accumulation rate of peroxides was rising (р ≤0.05) significantly, on the 10th day fat of butter pastes was defined by peroxide value higher than 5.0 1/2 О mmol.kg-1, that was indicative of the beginning of spoilage processes, on the 15th day of storage the peroxide value pf butter paste fat with milk and vegetable protein slightly exceeded permissible limits
Summary
High calorific value of butter often serves as limitation when adding to food ration of a modern human and compels scientists and producers of dairy products to develop technologies similar to butter with lower fat content. Biological value of fats is determined first of all by availability of polyunsaturated fatty acids – linoleic, linolenoic and arachidonic acids. These fatty acids are not synthesized by human body, if they are insufficient in food products lipid exchange processes fail in the body. Linoleic and linolenoic acids are contained primarily in vegetable fats, arachidonic – in animal fats (Zahorui, Mazur and Kalinina, 2019; Bozhko et al, 2017). Milk fat is unique as it contains all three aforesaid fatty acids at once. Development of new butter paste types which are lowcaloric substitute of butter is topical trend of researches
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